This Week’s Nutrition News Feed

by , October 17th, 2014

Olive Oil
In this week’s news: Energy drinks may not be worth the energy, or the risk; eating right and exercising during pregnancy is a big boon for your baby; and researchers find yet another reason to start eating a Mediterranean diet, pronto.

Energy...

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Alton Cooks the Superstar Sabotage Tournament: Pancakes

by in Recipes, Shows, October 16th, 2014

While host Alton Brown didn’t offer the chefs any pancake shortcuts during yesterday’s Cutthroat Kitchen: Superstar Sabotage, he’s giving one to fans in the form of his “Instant” Pancake Mix (pictured above), a go-to recipe that lets you do most of the hands-on work in advance and keeps work simple when you’re ready to cook.

Better than the boxed stuff you buy from the supermarket, Alton’s DIY mix comes together with only a few pantry staples, like flour, baking soda and salt, and, perhaps best of all, it keeps for up to three months and yields as many as three batches of pancakes. Keep it on hand for when you want a stress-free morning meal, and when you’re ready to enjoy, stir in eggs, buttermilk and butter to create the ultimate quick-fix breakfast.

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10 Things You Need to Know About Food Festivals (and How to Survive Them)

by , October 16th, 2014

Around the Cooking Channel and Food Network offices, everyone is gearing up for this weekend’s 7th annual New York City Wine & Food Festival, beginning tonight. For four days, NYC will be taken over by food industry innovators cooking, speaking and feeding folks at nearly 100 different events across the city. Our brazen editors will branch out, attempting to cover as much ground as possible to report back to you hungry Devour and FN Dish readers on the festival’s happenings.

If you’ve never been to a food festival, it’s important to prepare yourself before diving into the gluttonous, glorious adventure that they can be. I recently had the opportunity to attend Feast Portland — a three-day food festival celebrating Oregon’s unique culinary culture — where I learned the hard way that even food editors have finite stomachs. And so, too, do you — so read on as I reveal 10 food festival truths to help you navigate the bottomless bites to come.

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Turkey Meatloaf — The Weekender

by in Recipes, October 16th, 2014

Turkey MeatloafI am of the firm belief that one of the best things you can do for yourself is spend an extra hour or two in the kitchen over the weekend. You can use that time cooking up a meal to have on hand for a busy weeknight, or stir together a treat to make your family feel a little extra special.

Sometimes, that weekend kitchen time isn’t even about cooking. Often, it’s simply a moment to clear out the fridge of anything past its prime and sketch out a plan for how to best use what remains.

And that’s what The Weekender is about: doing yourself the kindness of investing a little bit of your weekend in the kitchen with an eye on the coming week. There will be tasty dishes, tricks for getting your kitchen in order and little things you can do to make meals during the workweek as painless as possible.

This weekend, consider the humble meatloaf. It’s a great make-ahead meal, because it reheats beautifully (consider making two and stashing one in the freezer), works just as well in a sandwich as on a dinner plate and, for picky eaters, goes down easy with a generous dollop of ketchup.

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10 Excuses to Eat Roasted Garlic — Fall Fest

by in Recipes, October 16th, 2014

Roasted Garlic Mashed PotatoesIf you perk up at the mere mention of roasted garlic when reading a menu, you are not alone. Roasting fresh garlic tames its sharp bite, leaving behind cloves that are soft, golden and aromatic. Learn how to roast garlic at home, and see the ways that this rousing flavor can be incorporated into your favorite dishes:

1. Mashed Potatoes: Whether it’s a part of your imminent Thanksgiving menu or served up on a weeknight, Ree Drummond’s ultra-creamy Roasted Garlic Mashed Potatoes (pictured above) uses a whopping minimum of three whole heads of garlic.

2. Chicken: Serve Melissa d’Arabian’s Roasted Garlic Clove Chicken with bread to mop up the sauce and spread the softened garlic. She opts for chicken thighs, which are extra-juicy and flavorful.

3. Chili: For a fast dose of garlicky flavor, Melissa quick-roasts cloves in the microwave. Her recipe White Chili with Quick-Roasted Garlic for Food Network Magazine comes with garlicky, spicy spoonfuls of chicken, navy beans and spinach.

4. Soup: Every spoonful of Guy Fieri’s Roasted Garlic Soup with Asiago Crostini centers around our favorite ingredient. It uses six whole heads of garlic, and gets a velvety smoothness from heavy cream.

5. Bread:  After roasting whole garlic cloves in the oven until soft, squeeze the garlic out of its skin onto crusty, grilled bread for Roasted Garlic Bruschetta.

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Sweet, Creamy Coffee with Toast on the Side: Donnie Wahlberg Dishes on His Morning Brew

by in News, October 16th, 2014

Donnie WahlbergAlthough a morning cup of joe is surely a way to guarantee a jolt of energy when you need it the most, for many, making and drinking coffee goes beyond the daily caffeine fix. From sipping espresso and people watching at an alfresco cafe to sharing a just-brewed batch with friends at the local diner, coming together over coffee is a tried-and-true tradition, and Keurig is out to make it easier to do that with their new Say Hello with Keurig 2.0 campaign, featuring actor and musician Donnie Wahlberg and focused on encouraging meaningful face time.

FN Dish recently caught up with Donnie, who plays a high-ranking detective on CBS’ Blue Bloods, to find out more about his morning coffee routine and to see if he’s able to resist the police-station temptation of coffee and doughnuts

If you could enjoy a cup of coffee with anyone in the world, whom would you choose?
Donnie Wahlberg: I’d probably choose the president, and I would have a real conversation with him. … Even if I don’t agree with every policy he has, I think he’d be a fascinating person to sit down with.

How do you take your cup of coffee in the morning?
DB: Decaf [with] half-and-half and two Splendas — which is awful. You shouldn’t use sweeteners, but I can’t help it.

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Can You Mix It? — Testing the Cutthroat Kitchen Sabotages

by in Shows, October 15th, 2014

In true evilicious fashion, Cutthroat Kitchen host Alton Brown has been known to not only sabotage chefs’ ingredients, but also to disrupt their means and methods of preparing and cooking them so as to guarantee the most hilariously challenging situation possible. And during tonight’s second preliminary heat of the Superstar Sabotage tournament, he proved he wasn’t about to forgo those unfavorable trials simply because of the all-stars’ celebrity status when he auctioned off mandatory — and inferior — mixing and cooking vessels during the Round 1 pancake test.

A colander and a Bundt pan took the place of two chefs’ bowls and skillets, as the chefs were doomed with sabotages that forced them to both combine all of their ingredients and cook their pancakes in those sole vessels. Given that pancakes ought to come together with both dry and liquid ingredients, would it be possible to prepare a batter in a colander, and what would happen when they tried to cook round pancakes in a fluted pan? It turns out that the Cutthroat Kitchen culinary team had similar questions before these items were sold at auction, and they tested the sabotage ahead of the battle to make sure the challenge was feasible.

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Pure and Simple: The Cold Truth About Clear Ice

by in News, October 15th, 2014

Ice CubesA restaurant in D.C. is making waves for levying an surcharge on patrons who want to savor their cocktails with perfectly crystal-clear ice cubes. To be fair, the equipment needed to make crystal clear ice cubes can be expensive for restaurants, reaching the mid four figures — and if you want to do it yourself, it’s a whole process, involving coolers and chisels.

The advantage to clear ice isn’t just aesthetic — a byproduct of the clear-ice-cube-making process is denser, more slowly melting ice, which will dilute rocks drinks more slowly. That said, a large cube of not-clear ice will do almost as good a job. Use a large silicone ice cube tray to make 2-by-2-inch cubes or spheres that are perfect for sipping drinks.

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